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Sheet Pan Veggies and Chipotle Tofu with Rice Recipe

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This recipe for Sheet Pan Veggies and Chipotle Tofu with Rice is from Pasado's Safe Haven Cooks!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Veggies:
3 portabella mushroom caps, sliced into ½” strips
1 large yellow onion, cut in half and sliced into strips
3 bell peppers, sliced (mix of red, orange or yellow)
2 tsp tamari
1½ tsp chili powder
¾ tsp cumin
Dash of cayenne pepper
Salt and pepper to taste

Chipotle Tofu:
1 block extra firm tofu (drained and pressed for at least 1 hour), cubed into bite size pieces
Juice of 1 lime
1 heaping Tbsp nooch
½ tsp chili powder
½ tsp salt

Directions:
Directions:
1. Preheat oven to 400ºF
2. Grease 2 baking sheets
3. Add onion to bowl and season with salt and pepper. Stir well, then add to baking tray
4. Add mushrooms to same bowl, season with tamari, ½ tsp chili powder, and ¼ tsp cumin. Stir well, then add to baking tray
5. Add sliced peppers to same bowl, season with remaining chili powder, cumin, cayenne pepper, and ½ tsp salt. Stir well, then add to baking tray
6. Rinse bowl and add tofu cubes, lime juice, nooch, chili powder, and salt. Stir until tofu is well coated and add to baking tray
7. Bake veggies and tofu for 30 minutes, stirring once. Switch trays so each gets time on the top rack in the oven
8.Once the tofu is crispy, remove from oven and serve with veggies over rice, quinoa, or in tortillas

Add other toppings as desired – cilantro, salsa, avocado, etc.

 

 

 

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